For my birthday this year, I received one of the greatest gifts, a Blackstone griddle. I had been consumed by “Blackstone Tik Tok” and “Blackstone Instagram” for months and now I had one at my fingertips! Now, most people hop right to Hibachi on the Blackstone, but that’s not something you can whip up every week…it’s expensive. So I was really trying to find some meals that I could add to the weekly Whole30 menu. Yes, I am still doing Whole30. So one night I just went for it and I wasn’t disappointed. Aside from the peas in my leftover bag of frozen peas and carrots, everything was Whole30 aka healthy in this meal. Delicious!
With the Blackstone, I was able to make this meal all at once, but I know a lot of you don’t have that luxury so I’ll do my best to alter it for you! The best-case scenario is you have three pans. One for your cauliflower rice, one for your veggies, and one for your chicken. This way you can cook everything at once and mix it all at the minute. If not, no worries! Cook your cauliflower rice first and set aside, then your chicken and set aside, and then your veggies. In the last step, you’ll just leave everything in the pan longer to make sure it’s warmed all the way through.
Don’t be afraid to make this your own! All of these amounts are approximates. I literally was just dumping things on the Blackstone until the amount looked good. So if you love onions, do a whole onion! Or add more asparagus if you want, this is all about you!
Chicken Fried Cauliflower Rice
Ingredients
- 1 bag Cauliflower Rice
- 1/2 onion diced
- 1/2 cup frozen carrots and peas
- 4 stalks asparagus peeled, diced
- 1/4 zucchini diced
- 1/4 yellow squash diced
- 1 tsp garlic minced
- 1 tsp ginger minced
- 2 chicken breast diced
- 1/4 cup green onion diced
- 2 eggs scrambled
- 1/4 cup Big Tree Farms Teriyaki Sauce
Instructions
- Dice all of your ingredients and make sure they’re ready to go. Heat your griddle, cast iron, or pan medium-high heat.
- Lightly oil your pan and pour the cauliflower rice into the pan. Salt and pepper and let cook until dry. You want all the moisture to be out of the cauliflower rice to help with the texture. A little browning is ok, but make sure you’re not burning.
- Cook your chicken next. Place your diced chicken in a medium-high pan that’s lightly oiled. Salt and pepper your chicken and cook until done — this should go quickly. Once the chicken is cooked pour enough Teryaki sauce to coat the chicken and toss. Set chicken aside.
- Next cook your onions, peas, and carrots, and asparagus. (As far as shaving the asparagus, I like to run a peeler along the stalk to get the outer layer off, it makes it less stringy when you eat it). Same deal – lightly oiled, medium-high heated pan. Start with your onions, asparagus and peas, and carrots, then add your garlic and ginger. Cook to your desired texture, some people like their veggies crunchier than others.
- Next, add your squash and zucchini to the veggie mixture and cook for 2-3 minutes.
- Now you will add everything to one pan, including your green onions and scrambled eggs. Mix together and add the remaining teriyaki sauce a little at a time while mixing. You don’t want your mixture to be soupy.
- Make sure everything is warmed through, dish up, and enjoy!
